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Pasta e Fagioli

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Pasta e Fagioli


2-3 strips bacon (I used thick-cut applewood smoked bacon), sliced into lardons

2-3 cloves of garlic, minced

1 teaspoon dried thyme

3-4 dried bay leaves

(Optional: sprinkle of dried red pepper flakes)

1 14 ounce can diced tomatoes

1 14 ounce can cannellini (white kidney) beans

1 32 fl oz (quart) beef stock

1/2 lb small pasta, like ditalini, stars, orzo, etc.

Salt & pepper to taste


Mince the garlic and set aside. Cut the bacon strips into large lardon-like pieces.

Heat a stock pot over high heat. Saute the lardons and render the fat.

When the bacon has cooked through, add the garlic. Once the garlic has just barely started to brown, sprinkle in the herbs and red pepper flakes, if desired.

Add both the tomatoes and cannellini beans. Mix around and heat on medium / medium-high for a few minutes.

Pour in the beef stock and cover to quickly bring to a boil.

Once the soup has reached a boil, add in the pasta. Season as needed, keeping in mind that the stock and bacon are salty.

Continue to simmer for about 10 minutes or until the pasta reaches al dente texture. Serve immediately.

YIELDS: 4 servings